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Tissue Composition Changes in Mature Rats Fed a Cellulose Bulking Agent

Department of Food, Nutrition and Institution Administration, College of Home Economics, University of Maryland, College Park, Md.

Ellen G. Brown

Department of Food, Nutrition and Institution Administration, College of Home Economics, University of Maryland, College Park, Md.

Dawn E. Carlson

Department of Food, Nutrition and Institution Administration, College of Home Economics, University of Maryland, College Park, Md.

Linda B. Porter

Department of Food, Nutrition and Institution Administration, College of Home Economics, University of Maryland, College Park, Md.

Diane D. Slowen

Department of Food, Nutrition and Institution Administration, College of Home Economics, University of Maryland, College Park, Md.

Bulking agents such as cellulose have been explored in hopes of reducing the caloric concentration of baked goods. In the present study 30 male Sprague-Dawley rats 300 days of age were fed ad libitum in three groups of 10 each for 28 days the following regimes: (1) a basal diet nutritionally adequate in all respects; (2) the basal diet and regular yellow cake; (3) the basal diet and yellow cake in which the calories were reduced by a 9.5 percent dilution with cellulose. After 28 days the animals were sacrificed and compared to an initial control group of 10 rats killed at the start of the study. Calorie intake was not different among groups but water drinking was higher on the basal diet than on the two cake supplemented regimes. Rats on the basal diet alone gained the most body fat and the two cakes did not differ in their effect on body fat content. Serum and carcass cholesterol gain was in direct proportion to the cellulose content of the diets as ingested and was, therefore, higher for the rats receiving the diluted rather than the regular cake.

(HOME ECONOMICS RESEARCH JOURNAL, September 1972, Vol. 1, No. 1)

Family and Consumer Sciences Research Journal, Vol. 1, No. 1, 13-18 (1972)
DOI: 10.1177/1077727X7200100104


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